b-served Gastronomy
Sintonia, Gallery Hotel
New decor paired with superlative cuisine
It is a truism that the food scene in Barcelona owes much to the world class hotels that are located here. One of those is the Gallery Hotel with its restaurant SINTONIA, a recently refurbished restaurant that has a highly unusual proposition: non-stop gastronomic cuisine, served from 12.30 midday through till 11.30 at night. With a terrace that opens onto one of the most beautiful green spaces in the city centre, the gardens of Palau Robert.
The menu at Sintonia combines classic dishes, seasonal ingredients and the flare and inventiveness of the chef Pablo Tomás an Aragonese trained in some of the most famous restaurants in the world; elBulli, Arzak and Via Veneto. His varied experience is expressed here in a cuisine d’auteur with a special focus on the raw materials; dishes like the mountain rice, kale trinxat (mash), smoked salmon or brazos de gitano ruso - a sort of Russian salad with potato and causa (Peruvian variety of potato) wrapped in chafada and finished with mayonnaise and pickles. Amongst the classic dishes are included bouillabaisse with Mediterranean fish stew and saffron, the carbonara romana; Hake papillote with seasonal vegetables; Sirloin, parmentier and Café Paris. And the star dish is the steak tartar served in a sculptural bull’s head container created by José Piñeiro with a selection of choice toppings: caviar, oysters, smoked eel, fried egg, mascarpone, to complete.
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As well as a-la-carte there are set day and night menus with a flexible component that can be added as well as the possibility of wine pairing. The Sintonía de Mediodía midday menu offers an accompaniment to choose (green leaf salad, roasted barbecued local vegetables, cream or soup of the day or chips) plus other options for completing a menu with the choice of any dish on the menu, with a modest supplement added. The meal can be rounded off with a choice of snacks and aperitifs (oysters, hummus with carrot sticks, raw and grilled oysters, roast chicken croquettes, or cockles, anchovies, gildas, and assorted tables) for in between hours, and tapas. It also serves great desserts; cheese cake, smoked croissant with milk cream; mango, coconut and pandan, or gianduja, coffee and toffee.
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Patricia Pacho is the maître de la sala as well as a sommelier. The drinks menu has a wine list of 100 references mostly selected from small producers, focusing on the gastronomic pairing with the food. Produced by Pacho it features Catalan wines, as well as champagne or sparkling wines or wines by the glass which take centre stage. A selection of vermouths and Mediterranean wines, manzanillas as well as other aperitifs, etc.
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The chef at Sintonia Pablo Tomás
- Sintonia Restaurant
- Rosselló 249
- 08008 Barcelona
- telf. 93 415 9911
- www.restaurantesintonia.com